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Wednesday, June 9, 2010

Curried Turkey Salad

From the kitchen of One Perfect Bite...I took advantage of a sale on bone-in turkey breasts at one of our local supermarkets today. I bought several to feed the freezer and another to make this lovely turkey salad. The recipe won an honorable mention in a recipe contest several years ago. While I poached the turkey for tonight's salad, it can be made with freshly roasted poultry or even leftovers, if they are not too dry. Chicken also works well. With warm weather rapidly approaching, I thought some of you might like to have the recipe for this easy main course salad. It works well for luncheons and it is perfect for a light summer meal. I think those of you who try this will really enjoy it. Here's the recipe.

Directions:1) Combine turkey, celery and grapes in a large bowl. Set aside.2) Combine mayonnaise, yogurt, lime juice and chutney in a small bowl. Add curry powder and salt to taste.3) Pour dressing over turkey mixture and toss gently to combine. Refrigerate for 1 hour. Just before serving fold peanuts into salad. Yield: 4 to 6 servings.

My mom used to make one just like this(but without the yogurt) oh my this brings back memories...served on lettuce leaves in big open stemmed glasses... a ladies lunch dish to be sure and I loved stealing the grapes!

Mary, love the recipe! We have a similar use with leftover chicken: a little curry, mayonnaise, slivered almonds, dried cranberries... Next time I'll use your recipe: the grapes and yogurt have a wonderful added value.

Seems every grocery store has rotisserie chicken and/or turkey these days. But even if they don't, buying chicken/turkey breasts and baking them yourself is still a ton cheaper and better tasting than lunch meat. More versatile, too. Recipes like this have saved us a bunch as we've been trying to brown bag it more often. Thanks!

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